Sarah’s recipe for raw vegan mini blueberry and strawberry pies!

Yield: Makes 12 Single Serving Pies
Crust Ingredients:
1 Cup Pitted Dates
1 1/2 Cups Shredded Plain Coconut
1/2 Cup Almond Flour (or 1 Cup Raw Natural Nuts)
1 Tsp Vanilla Extract
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest

Pie Filling Ingredients:
1/4 Cup Natural Cashew Butter
1 1/2 Cups Blueberries (Fresh or Thawed)
1/2 Cup Virgin Coconut Oil
1/4 Tsp Salt
3 Stevia Packets
1 Tsp Lemon
1 Tsp Vanilla Extract

Directions:
Place all crust ingredients into your food processor and blend until dough-like (If your mixture is not sticking add a couple tbsp of warm water and mix again).

Spray your muffin tin with a non-stick cooking spray.

Evenly press down crust into each tin as thick or thin as you would like. Place muffin tin in the freezer while you prepare filling.

Place all blueberry pie filling in the food processor and blend until completely smooth (stopping to scrape down the sides).

Evenly spoon pie filling on to individual crusts and spread evenly.

Top Blueberry Pie with coconut cream if you wish and serve immediately.
Enjoy!

Store this recipe in a sealed-tight container in the refrigerator.

Recipe and photo by my dear friend Sarah Smith! Cannot wait to give these a try!